Ingredients for Chicken Corn Chowder With Green Chilis And Bacon
- Corn
- Roasted Chicken Meat
- Yellow Onion
- Red Potatoes
- Celery Ribs
- Garlic Cloves
- 1 (4 ounce) can diced green chilies, undrained
- Low Sodium Bacon
- 1% Low Fat Milk
- Light Cream
- Water
- Low Sodium Chicken Broth
- Cornmeal
- White Flour
- Kosher Salt
- Pepper
- Dried Thyme
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How to Make Chicken Corn Chowder With Green Chilis And Bacon
- If you haven't already, roast a whole chicken. Once cool, remove the meat and set aside for later. Reserve the carcass.
- In a large stockpot, combine the chicken carcass, corn cobs, leeks, carrots, celery, onion, garlic, thyme, bay leaf, oregano, and salt. Add enough water to cover completely.
- Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 2 hours for a richer broth. Remove from heat and let cool slightly.
- Strain the broth through a fine-mesh sieve, discarding the solids. Return the broth to the pot.
- Add the diced potatoes to the broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Meanwhile, cook the bacon in a skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside; reserve bacon grease.
- Add the green chilies (undrained) and reserved cooked chicken to the pot. Stir well to combine.
- Stir in the heavy cream. Heat through but do not boil.
- Season with salt and pepper to taste. Add the reserved bacon and stir gently.
- Serve hot, garnished with extra bacon or chopped fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
43g
Fat
15g
Carbs
17g
